CUCUMBER PICKLES
Because of their shape, firmness, or keeping quality some varieties of cucumbers are better adapted for making pickles than others. Among the best of the pickling varieties are the Chicago Pickling, Boston Pickling, and Snow's Perfection. Cucumbers of practically all varieties, sizes, and shapes, however, make good pickles.[1]
[1] Information on the cultivation of cucumbers, and the diseases and enemies which attack them, may be obtained from the United States Department of Agriculture.
Cucumbers to be pickled should retain from one-eighth to one-fourth inch of their stems, and they should not be bruised. If dirty they should be washed before brining. They should be placed in brine not later than 24 hours after they have been gathered.
Cucumbers contain approximately 90 per cent of water. As this large water content reduces materially the salt concentration of any brine in which they are fermented, it is necessary to add an excess of salt at the beginning of a fermentation in the proportion of 1 pound for every 10 pounds of cucumbers.
The active stage of cucumber fermentation continues for 10 to 30 days, depending largely on the temperature at which it is conducted. The most favorable temperature is 86° F.
Practically all the sugar withdrawn from the cucumbers is utilized during the stage of active fermentation, at the end of which the brine reaches its highest degree of acidity. During this period the salt concentration should not be materially increased: for, although the lactic bacteria are fairly tolerant of salt, there is a limit to their tolerance. The addition of a large quantity of salt at this time would reduce their acid-forming power just when this is essential to a successful fermentation. Salt, therefore, should be added gradually over a period of weeks.
SALT PICKLES
Salt pickles, or salt stock, are made by curing cucumbers in a brine which should contain not less than 9.5 per cent of salt (approximately 36° on the salinometer scale) at the start. Not only must the brine be kept at this strength, but salt should be added until it has a concentration of about 15 per cent (60° on the salinometer scale). If well covered with a brine of this strength, the surface of which is kept clean, pickles will keep indefinitely.
Proper curing of cucumbers requires from six weeks to two months, or possibly longer, according to the temperature at which the process is carried out and the size and variety of the cucumbers. Attempts to use short cuts or to make pickles overnight, as is sometimes advised, are based on a mistaken idea of what really constitutes a pickle.